Preheat oven to 375°F. Place a rack in the center of the oven.
Grease a 9-inch springform pan and set it aside.
Using a stand or electric hand mixer, in a large bowl, beat the butter, sugar, vanilla, almond extract, lemon zest, and salt, until creamy.
After that, add the eggs one at a time and continue to mix, make sure to scrape the sides and bottom of the bowl a few times.
Next, little by little add the flour and the baking powder. Add the buttermilk and beat until the batter is just combined. Using a rubber spatula, fold in the shredded coconut.
Transfer the batter to the prepared pan and level the top with a spatula.
Arrange the apricot halves, cut side down on top of the cake, pressing them VERY slightly - if you press too hard they will sink into the cake.
Bake for 35-40 minutes, or until a cake tester comes out of the center of the cake clean.
Remove the cake from the oven, place it on a wire rack, and let it cool for 10 minutes. After that, run a knife around the sides of the cake and loosen the springform wall. Sprinkle the top with sliced almonds.
Brush the top of the cake with the apricot glaze. Sprinkle with slivered almond on top. Allow the cake to cool and serve with apricot jam on the side.